Hazelnut Crunch: Noci Croccante |
|
 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Great as brittle or crumble and put over ice cream. Ingredients:
1 1/2 cups sugar |
1 cup water |
1/2 cup light corn syrup |
1/3 cup dark corn syrup |
2 1/2 cups coarsely chopped toasted hazelnuts |
2 tablespoons unsalted butter |
1/2 teaspoon salt |
1 teaspoon baking soda |
Directions:
1. Line heavy large baking sheet with parchment paper.
2. Stir sugar, water, and both corn syrups in heavy large saucepan over medium heat until sugar dissolves.
3. Increase heat to high and boil without stirring until candy thermometer reads 260 degrees F, about 20 minutes.
4. Reduce heat to medium low.
5. Mix in hazelnuts, butter, and salt. (mixture will be thick and nutty).
6. Cook until thermometer reads 295 degrees F, stirring constantly about 15 minutes.
7. Quickly stir in baking soda.
8. Immediately pour caramel onto prepared baking sheet, spreading as thinly as possible.
9. Let stand until hard.
10. Break brittle into pieces and store in airtight container at room temperature.
|
|